Thursday, September 24, 2009

I grew three different kinds this year and we enjoyed it all summer in stir-fry, pasta, and salads. I've been known just to pick it and eat it.

So, although the curly-leaf and Thai varieties were pretty much spent (I worked those plants, believe me) my hanging pot of plain old Italian basil needed to be harvested.

Hence: pesto.

No real recipe, just: chop up a whole bunch of basil into little itty bits (I don't have a food processor); add a couple spoonfuls of minced garlic (I use the "jar-lic," as my sister calls it, from Costco), and then olive oil until it's about the consistency of natural peanut butter. I didn't have any nuts, so skipped those this time, and let each person add their Parmesan individually because of some dairy sensitivities. Cook a bag of Trader Joe's brown rice spirals, toss, and serve.